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New England-Style Shrimp Rolls

with Warm Potato & Kale Salad

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Servings

4

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Nutrition

Est.
550
calories

In the Northeast, seafood is a way of life. Fisheries and the bounty of the Atlantic have molded our American history in countless, and often very basic, ways. This recipe is the Blue Apron family’s salute to the sea. You’ll make shrimp rolls, a fun classic that has been a part of New England’s cuisine for generations, served with a warm potato and kale salad. We invite you to take part in this delicious and distinctly American part of food history.

Preheat the oven to 350°F. Heat 2 large pots of salted water to boiling on high. Small dice the celery. Remove and discard the kale stems; thinly slice the leaves. Pick the tarragon leaves off the stems; reserve the stems and roughly chop the leaves. Quarter the lemon and remove the seeds. Halve the potatoes. Peel and mince the shallot.

2
Cook the potatoes:

Once the first pot of water is boiling, add the potatoes. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot.

3
Cook the shrimp:

While the potatoes cook, to the second pot of boiling water, add the shrimp, tarragon stems, the juice of 2 lemon wedges and the 2 juiced lemon wedges (after squeezing them out). Cook 1 to 2 minutes, or until the shrimp are opaque and cooked through. Drain thoroughly; discard the tarragon stems and juiced lemon wedges. Transfer the cooked shrimp to a plate or cutting board to cool.

4
Dress the shrimp:

While the potatoes continue to cook and once the cooked shrimp are cool enough to handle, roughly chop the cooked shrimp. In a medium bowl, combine the choppedshrimp, shallot, celery, mayonnaise, half the tarragon leaves, the juice of the remaining lemon wedges and as much of the Tabasco sauce as you’d like, depending on how spicy you’d like the dish to be. Stir until well combined and season with salt and pepper to taste. Set aside.

5
Make the potato & kale salad:

While cooked potatoes are still warm, add the vinegar, mustard, remaining tarragon leaves and all but a pinch of the spice blend to the pot. Season with salt and pepper and stir until well combined. Add the kale and a drizzle of olive oil; toss to mix. Season with salt and pepper to taste. Transfer to a serving dish.

6
Assemble the rolls & serve your dish:

Place the buns on a sheet pan, cut sides up. Toast in the oven 2 to 4 minutes, or until warmed through; remove from the oven. Divide the dressed shrimp between the toasted buns. Transfer the assembled shrimp rolls to a serving dish. Garnish with the remaining spice blend and serve with any remaining Tabasco sauce on the side, if you’d like. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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New England-Style Shrimp Rolls

1
Prepare the ingredients:

Preheat the oven to 350°F. Heat 2 large pots of salted water to boiling on high. Small dice the celery. Remove and discard the kale stems; thinly slice the leaves. Pick the tarragon leaves off the stems; reserve the stems and roughly chop the leaves. Quarter the lemon and remove the seeds. Halve the potatoes. Peel and mince the shallot.

2
Cook the potatoes:

Once the first pot of water is boiling, add the potatoes. Cook 12 to 14 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot.

3
Cook the shrimp:

While the potatoes cook, to the second pot of boiling water, add the shrimp, tarragon stems, the juice of 2 lemon wedges and the 2 juiced lemon wedges (after squeezing them out). Cook 1 to 2 minutes, or until the shrimp are opaque and cooked through. Drain thoroughly; discard the tarragon stems and juiced lemon wedges. Transfer the cooked shrimp to a plate or cutting board to cool.

4
Dress the shrimp:

While the potatoes continue to cook and once the cooked shrimp are cool enough to handle, roughly chop the cooked shrimp. In a medium bowl, combine the choppedshrimp, shallot, celery, mayonnaise, half the tarragon leaves, the juice of the remaining lemon wedges and as much of the Tabasco sauce as you’d like, depending on how spicy you’d like the dish to be. Stir until well combined and season with salt and pepper to taste. Set aside.

5
Make the potato & kale salad:

While cooked potatoes are still warm, add the vinegar, mustard, remaining tarragon leaves and all but a pinch of the spice blend to the pot. Season with salt and pepper and stir until well combined. Add the kale and a drizzle of olive oil; toss to mix. Season with salt and pepper to taste. Transfer to a serving dish.

6
Assemble the rolls & serve your dish:

Place the buns on a sheet pan, cut sides up. Toast in the oven 2 to 4 minutes, or until warmed through; remove from the oven. Divide the dressed shrimp between the toasted buns. Transfer the assembled shrimp rolls to a serving dish. Garnish with the remaining spice blend and serve with any remaining Tabasco sauce on the side, if you’d like. Enjoy!

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